I’m always looking for an easy dessert to make ahead of time for my dinner parties. I typically will make pies or cheesecake but I wanted to try something different. Using the custard recipe I make for my banana cream pie I created this amazing trifle.
The custard recipe was shared by my friend Penny of Penny’s Pies. I have changed a few methods of her recipe as I have tested this out and made this many times.
Vanilla Custard Trifle
- 1 trifle bowl
- 1 pound cake loaf (cut in slices)
- 2 cups fresh whipped cream (not in a can)
- 1 package of strawberries (sliced and cut)
- 1 package of unflavored gelatin
- 1/4 cup cold water
- 6 extra large egg yolks
- 1 cup bakers sugar
- 1 cup half and half (warmed to just tepid)
- 1 Tbsp vanilla extract
- 2 Tbsp chilled butter
- Soften the gelatin in the 1/4 cup of water
- In a medium size saucepan, off heat, beat egg yolks and gradually add 1 cup of sugar to the eggs, whisking continuously. Continue whisking by hand for 2 more minutes until egg yolks and sugar are thick and light yellow in color.
- Slowly whisk in the warmed milk or half and half to the yolk/sugar mixture until well blended, about ¼ cup at a time.
- Place saucepan on medium heat, stirring constantly. Foam will form on the surface and as the filling comes to a boil the foam will start to disappear. When the filling comes to a full boil, remove from heat immediately. Add the softened gelatin and stir in until melted. Add vanilla extract, butter and stir until fully combined.
- Pour filling into a large bowl, place in refrigerator for one to two hours until set.
- In a trifle bowl, place the cut slices of pound cake on the bottom
- Add half the custard and smooth over the top of the pound cake
- Add half the whipped cream and smooth over the top of custard
- Add cut strawberries to layer the top of whipped cream
- Add another round of pound cake
- Add custard
- Add whipped cream
- Add strawberries
- Chill for 3-4 hours
- Serve cold